|Radosavljevic, Milica - MAIZE RES INST, BELGRADE|
|Jane, Jay-Lin - IOWA STATE UNIVERSITY|
Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: September 24, 2004
Publication Date: September 24, 2004
Citation: Stevenson, D.G., Eller, F.J., Radosavljevic, M., Jane, J., Inglett, G.E. 2004. Properties of whole and defatted oat bran concentrate and Nutrim X [abstract]. American Association of Cereal Chemists Meetings. p.293. Technical Abstract: Oats contain health beneficial beta-glucans (BG). To incorporate into foods, industries seek a concentrated BG ingredient. Concentrating BG could be achieved by starch or lipid removal from oat bran concentrate (OB). This study investigates structural, thermal and pasting properties (PP) of OB and NutrimX (NX) (higher BG) with and without supercritical CO(<sub>2</sub>) lipid extraction (SCE). Properties are important in determining methods to concentrate BG. X-ray diffraction showed OB and NX had strong V-complex (amylose-lipid (AL)) that was unaltered by SCE. DSC analysis showed 3 thermal transitions (TT) (starch, AL, unknown) present in OB, with starch TT absent in NX. OB starch had onset temperature (To) of 57.1 degrees<sup>o</sup>C (C) that was lower (54.8C) after SCE. Change in enthalpy (dH) of OB starch TT was lower after SCE (1.78 vs 1.38 J/g). AL TT To was reduced after SCE (106.0C,103.5C), but dH was higher (0.82,1.08 J/g). Oil fatty acid profile determined by GC for OB and NX was 41% 18:1, 38% 18:2, and 16% 16:0. Starch molecular weight measured by HPSEC, PP measured using RVA and SEM images of OB and NX will be presented. Study shows SCE may not remove all lipids from amylose which may hinder BG concentration. Study shows starch/oil properties may have applications to improve processing economics.